ciabatta crusty italian bread (Print Version)
# Ingredients:
→ Dough
01 -
480 g all-purpose flour
02 -
355 ml warm water (43°C)
03 -
7 g active dry yeast
04 -
10 g salt
05 -
30 ml olive oil
# Instructions:
01 -
In a large bowl, mix together the flour and yeast using a wooden spoon or spatula until evenly distributed.
02 -
Gradually pour the warm water into the dry ingredients, stirring continuously until a shaggy dough comes together.
03 -
Transfer the dough onto a floured surface and knead for approximately 10 minutes until the dough becomes smooth and elastic.
04 -
Place the dough in a lightly oiled bowl, cover with a damp cloth, and allow it to rise in a warm location for about 2 hours or until doubled in volume.
05 -
Gently deflate the dough, divide evenly into two portions, and shape each into a rectangular loaf without deflating too much air.
06 -
Transfer the loaves to parchment-lined baking sheets, cover, and let rise for 1 additional hour.
07 -
While the dough is rising, preheat the oven to 230°C.
08 -
Drizzle the shaped loaves with olive oil and lightly sprinkle with sea salt. Bake for 25 to 30 minutes or until the crust is deep golden and crisp.
# Notes:
01 -
Incorporate fresh herbs such as rosemary or sun-dried tomatoes for added complexity. Opt for bread flour to achieve a more open crumb and chewy texture. Store bread in a paper bag at room temperature or freeze individual slices for extended freshness.